Double Strawberry Sugar Cookies – just the name alone evokes a sense of pure delight and anticipation, doesn’t it? Imagine sinking your teeth into a perfectly baked cookie that encapsulates the very essence of a sun-drenched summer day, bursting with the sweet, yet subtly tart, flavor of ripe strawberries. I find that these aren’t merely another batch of cookies; they are a vibrant celebration of classic comfort, elevated by an abundance of fresh, fruity goodness, making them truly irresistible.
While the venerable sugar cookie has graced our tables and delighted palates for centuries, serving as a cherished canvas for countless flavors and festive decorations, this particular recipe introduces an enchanting, modern twist. It masterfully blends the beloved simplicity of a sugar cookie with the invigorating charm of strawberries, transforming a humble treat into something truly extraordinary. People adore these cookies not only for their visually appealing blush-pink hue, which is simply charming, but primarily for their exceptional taste and texture. Each bite promises a deliciously chewy, soft interior with perfectly crisp edges, all infused with an intense, authentic strawberry essence that makes them profoundly memorable.
I truly believe the magic behind their unparalleled appeal lies in the “double” strawberry approach, ensuring that every single morsel is packed with an undeniable fruitiness that synthetic flavors could never hope to replicate. These delightful Double Strawberry Sugar Cookies are perfect for any occasion, from a casual afternoon pick-me-up to a show-stopping addition to your dessert platter, guaranteeing smiles with every single delicious crumb.
Ingredients:
- For the Double Strawberry Sugar Cookies:
- 2 ½ cups (300g) all-purpose flour, sifted
- 1 teaspoon baking powder
- ½ teaspoon fine sea salt
- 1 cup (226g) unsalted butter, softened to room temperature
- 1 ½ cups (300g) granulated sugar
- 1 large egg, at room temperature
- 2 teaspoons pure vanilla extract
- ½ cup (25g) freeze-dried strawberries, crushed into a fine powder (you can use a food processor or a Ziploc bag and a rolling pin)
- ¼ cup (60ml) fresh strawberry puree (made from about 5-6 medium fresh strawberries, hulled and blended)
- For the Fresh Strawberry Glaze:
- 2 cups (240g) powdered sugar, sifted
- ¼ cup (60ml) fresh strawberry puree (made from about 5-6 medium fresh strawberries, hulled and blended)
- ½ – 1 tablespoon fresh lemon juice, to taste and consistency
- Optional: A tiny pinch of salt to enhance flavor
- Optional: Fresh strawberry slices or extra freeze-dried strawberry powder for garnish
Preparing the Strawberry Elements: Puree and Powder for Your Double Strawberry Sugar Cookies
Before we even think about creaming butter, let’s get our glorious strawberry elements ready. This is where the “double strawberry” magic truly begins for our Double Strawberry Sugar Cookies! It’s all about infusing that incredible berry flavor from two different sources for maximum impact.
- First, let’s tackle the freeze-dried strawberries. These little gems are an absolute game-changer, providing an intense, concentrated strawberry flavor and a beautiful natural pink hue without adding extra moisture to our dough. Take your ½ cup of freeze-dried strawberries and place them into a food processor. Pulse until they transform into a very fine, almost flour-like powder. If you don’t have a food processor, no worries! You can place them in a sturdy Ziploc bag, seal it, and then use a rolling pin to crush them until they are a fine powder. Make sure there are no large chunks left, as we want that flavor to be evenly distributed throughout our cookie dough. Set this vibrant powder aside for now.
- Next up, the fresh strawberry puree. This will add a lovely, bright, fresh strawberry note to both our cookie dough and our glaze. Start by washing and hulling about 10-12 medium fresh strawberries. We’ll need about ½ cup for the cookie dough and another ¼ cup for the glaze. Dice the strawberries roughly, then place them into a small blender or food processor. Blend until you have a smooth puree. For an extra-smooth glaze later, you might want to press the puree through a fine-mesh sieve to remove any seeds, but this is optional and depends on your preference for texture. Measure out ¼ cup of this fresh puree for the cookie dough and set it aside. Reserve the remaining puree (about another ¼ cup, possibly a bit more) in a separate small bowl for our glaze later.
Mixing the Double Strawberry Sugar Cookie Dough
Now that our strawberry stars are prepped, it’s time to bring together the base for our incredibly flavorful Double Strawberry Sugar Cookies. This stage is all about technique and ensuring every component is perfectly incorporated.
- In a medium bowl, whisk together your sifted all-purpose flour, baking powder, and fine sea salt. Sifting the flour isn’t just a suggestion here; it helps to lighten the flour, remove any lumps, and ensures that the baking powder and salt are evenly distributed, leading to a perfectly textured cookie. Set this dry mixture aside.
- In the bowl of a stand mixer fitted with the paddle attachment (or using a large bowl and a hand mixer), cream together your softened unsalted butter and granulated sugar on medium-high speed. You’ll want to beat this for a good 3-5 minutes, scraping down the sides of the bowl occasionally. The mixture should become noticeably light, fluffy, and pale in color. This creaming step is absolutely critical for creating the structure and tenderness of your sugar cookies, so don’t rush it! It incorporates air, which helps the cookies rise and achieve that wonderful texture.
- Reduce the mixer speed to low, then add the large egg and pure vanilla extract. Continue to beat until they are just combined, making sure to scrape down the sides of the bowl once more to ensure everything is fully incorporated. You don’t want any streaks of egg yolk hiding!
- Gradually add the dry ingredients mixture (from step 3) to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix here. Overmixing develops the gluten in the flour too much, which can lead to tough cookies, and we want our Double Strawberry Sugar Cookies to be perfectly tender. Stop mixing as soon as you see no more dry flour streaks.
- Now for the grand entrance of our strawberry elements! Gently fold in the freeze-dried strawberry powder and the ¼ cup of fresh strawberry puree that we prepared earlier. Mix on very low speed or by hand with a spatula until the strawberry powders and puree are evenly distributed throughout the dough. The dough should take on a beautiful, light pink hue and smell absolutely divine. Again, be mindful not to overmix; just enough to distribute the strawberry goodness.
Chilling and Rolling for Perfect Double Strawberry Sugar Cookies
Patience is a virtue, especially when it comes to making perfect sugar cookies that hold their shape. Chilling the dough is a non-negotiable step for these Double Strawberry Sugar Cookies, ensuring they don’t spread too much in the oven and maintain those lovely defined edges.
- Gather your vibrant pink cookie dough into a disc, or divide it into two smaller discs for easier handling. Wrap each disc tightly in plastic wrap. Now, place the wrapped dough in the refrigerator to chill for at least 1 hour. For best results and easier handling, I often chill mine for 2-3 hours, or even overnight. This chilling process is vital; it allows the butter to firm up, preventing the cookies from spreading excessively during baking, and it also gives the flavors a chance to meld beautifully.
- Once your dough is thoroughly chilled, preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper or silicone baking mats. This prevents sticking and ensures even baking.
- Lightly flour a clean work surface and your rolling pin. Take one disc of chilled cookie dough out of the fridge. If it’s very firm, let it sit at room temperature for just 5-10 minutes to make it slightly more pliable, but don’t let it get too warm. Roll out the dough to an even thickness of about ¼ inch (about 6mm). For those who like a slightly chewier cookie, you can go a tiny bit thicker, around ⅓ inch. For crispier edges, stick to ¼ inch. Aim for consistency across the entire sheet of dough for even baking.
- Use your favorite cookie cutters to cut out shapes from the rolled dough. Gently transfer the cut-out cookies to your prepared baking sheets, leaving about 1-2 inches between each cookie. If the dough starts to become too sticky or warm, pop it back into the fridge for 10-15 minutes to firm up again before continuing to roll and cut.
- Gather the dough scraps, gently press them together into a ball, and re-roll. You can continue this process until you’ve used up most of your dough. Try not to overwork the dough when re-rolling, as this can make the cookies tough. I usually get about 2-3 rounds of re-rolling before the texture starts to change.
- Optional but Recommended Second Chill: For truly perfect, un-spread cookies, once you have your cut-out shapes on the baking sheets, place the entire baking sheet into the refrigerator for another 10-15 minutes. This quick chill just before baking helps the cookies retain their shape even better, especially if your kitchen is warm.
Baking Your Double Strawberry Sugar Cookies
The moment of truth! Baking these beautiful pink cookies to perfection is all about timing and observation. You want them to be set, but still soft and tender.
- Place one baking sheet at a time into your preheated 375°F (190°C) oven.
- Bake for 8-12 minutes. Baking time can vary depending on your oven and the size/thickness of your cookies. You’ll know they are done when the edges are lightly set and very slightly golden, but the centers still look soft and perhaps just barely puffy. Do not overbake! Overbaking will result in dry, hard cookies. We want soft, tender Double Strawberry Sugar Cookies with a gentle chew.
- Once baked, remove the baking sheet from the oven and let the cookies cool on the baking sheet for about 5 minutes. They are quite delicate when hot.
- After 5 minutes, carefully transfer the slightly cooled cookies to a wire rack to cool completely. It is absolutely crucial that the cookies are completely cool before you even think about glazing them. If they are even slightly warm, your beautiful glaze will melt and run right off, making a sticky mess. So, be patient and let them cool down fully, which can take an hour or more depending on your kitchen’s temperature.
Crafting the Fresh Strawberry Glaze
While your delightful Double Strawberry Sugar Cookies are cooling, let’s whip up an equally delightful fresh strawberry glaze. This isn’t just any glaze; it’s a burst of fresh berry flavor that perfectly complements the rich strawberry notes in the cookies.
- In a medium bowl, combine your sifted powdered sugar with the reserved ¼ cup of fresh strawberry puree.
- Add ½ tablespoon of fresh lemon juice. The lemon juice isn’t just for flavor; it also helps to cut through the sweetness of the sugar and brightens the overall strawberry taste.
- Whisk everything together until the mixture is completely smooth and free of lumps. You’re aiming for a consistency that is thick enough to coat the back of a spoon but still pourable.
- If the glaze is too thick, add more strawberry puree or a tiny bit more lemon juice, a quarter teaspoon at a time, until you reach your desired consistency. If it’s too thin, sift in a little more powdered sugar. Remember, you want it to cling to the cookie, not run off like water.
- Flavor Boosting Tip: Add a tiny pinch of fine sea salt to the glaze. Just a small pinch can incredibly enhance the strawberry flavor and balance the sweetness, making your glaze truly pop!
Glazing and Finishing Your Double Strawberry Sugar Cookies
The final, delightful step: glazing your Double Strawberry Sugar Cookies! This is where they truly become a showstopper, both in appearance and in that irresistible double dose of strawberry flavor.
- Ensure your cookies are completely, absolutely, 100% cooled. I cannot stress this enough! Any residual warmth will cause your glaze to melt, ruin your designs, and leave you with sticky, unappealing cookies.
- Prepare your glazing station. Place a wire rack over a sheet of parchment paper or wax paper. This will catch any drips and make cleanup a breeze.
- Now, choose your glazing method:
- For a full, even coating: Dip the top of each cooled cookie directly into the bowl of glaze. Gently lift the cookie, allowing any excess glaze to drip off back into the bowl for a few seconds. This creates a beautiful, smooth finish.
- For a more rustic, brushed look: Use a small offset spatula or the back of a spoon to spread a layer of glaze over the top of each cookie.
- For a drizzled effect: If you prefer a lighter touch, you can put the glaze into a piping bag with a very small round tip (or a Ziploc bag with a tiny corner snipped off) and drizzle it artfully over the cookies.
- Carefully place each glazed cookie onto the prepared wire rack. This allows air to circulate around them, helping the glaze to set properly.
- Optional Garnishes: While the glaze is still wet, this is the perfect time to add any optional garnishes. A thin slice of fresh strawberry on top of each cookie looks absolutely charming and reinforces that fresh berry theme. A tiny sprinkle of extra freeze-dried strawberry powder can also add a textural and visual pop. For special occasions, a touch of edible glitter can make them sparkle!
- Allow the glazed cookies to set for at least 30 minutes, or until the glaze is firm to the touch. Depending on the humidity in your kitchen, this could take longer. The glaze will harden slightly, creating a beautiful, protective, and delicious coating.
- Once the glaze is completely set, your Double Strawberry Sugar Cookies are ready to be enjoyed! They are wonderful served with a cup of tea, a glass of milk, or as a delightful dessert.
- Storage: Store the finished cookies in an airtight container at room temperature for up to 3-4 days. For longer storage, you can freeze them (either glazed or unglazed) for up to 1 month. If freezing glazed cookies, ensure the glaze is completely set before layering them with parchment paper in an airtight container.
Conclusion:
Well, my fellow baking enthusiasts, we’ve reached the sweet end of our journey for today, but the real adventure is just beginning in your own kitchen! If there’s one recipe I could implore you to try, to experience, and to absolutely fall in love with, it’s these incredible Double Strawberry Sugar Cookies. They aren’t just another cookie; they are a celebration of vibrant, fruity flavor, wrapped in a perfectly tender, chewy package that truly melts in your mouth. From the moment you take your first bite, you’ll understand why I’m so utterly smitten. The delightful balance of sweet sugar cookie base with the intense, concentrated burst of strawberry from not one, but two sources – freeze-dried strawberries in the dough and a hint of strawberry jam or puree – creates a symphony for your taste buds that is genuinely unforgettable. It’s a sensory experience that brightens any day, whether it’s a dreary Tuesday afternoon or a sun-drenched Sunday brunch.
These cookies are an absolute must-try for so many reasons. Beyond their undeniable deliciousness, they offer a comforting simplicity in their creation that belies their sophisticated flavor profile. You don’t need to be a pastry chef to achieve perfection here; the steps are straightforward, and the results are consistently stunning. They’re perfectly soft and chewy in the center, with just the right amount of crispness around the edges, a textural harmony that keeps you reaching for ‘just one more.’ Imagine the joy of pulling a tray of these beautifully pink-hued cookies from your oven, filling your home with an aroma that is pure bliss – a testament to the power of simple, high-quality ingredients transformed into something truly magical. They’re a fantastic addition to any cookie platter, a delightful treat for school lunches, or the ultimate pick-me-up when you need a little burst of sunshine in your day. Trust me, these cookies have a way of spreading happiness with every single crumb.
Serving Suggestions & Variations to Elevate Your Cookie Experience
While these cookies are utterly perfect straight out of the oven, or cooled to room temperature, there are countless ways to enjoy and even customize them to your heart’s content. For a simple yet elegant presentation, try dusting them with a light sprinkle of powdered sugar – it adds a delicate touch and enhances their visual appeal. Imagine pairing one of these soft, fruity beauties with a scoop of creamy vanilla bean ice cream for an ultimate dessert experience, or crumble them over a bowl of Greek yogurt for a delightful breakfast treat. They’re also absolutely divine with a tall glass of cold milk, a warm cup of herbal tea, or even a refreshing glass of homemade lemonade on a warm afternoon. For a truly decadent twist, consider sandwiching two cookies together with a dollop of homemade strawberry buttercream or a simple cream cheese frosting – instant dessert upgrade!
Feeling creative? The beauty of a sugar cookie base is its versatility. You could experiment by adding a tiny bit of lemon zest to the dough for an extra zing that perfectly complements the strawberry. White chocolate chips would be another fantastic addition, melting into sweet pockets within the cookie. For a truly festive touch, especially during holidays or celebrations, don’t hesitate to add some colorful sprinkles to the dough before baking. If you’re a fan of different berries, you could even try substituting a portion of the freeze-dried strawberries with freeze-dried raspberries or blueberries for a mixed-berry flavor profile. The possibilities are truly endless, allowing you to make these fantastic cookies uniquely your own. Each variation offers a chance to explore new flavors and textures, ensuring that these cookies can become a staple in your baking repertoire for any occasion.
Your Turn: Bake, Share, & Inspire!
Now, it’s your turn! I genuinely hope this recipe inspires you to preheat your oven and dive into the wonderful world of baking these fantastic cookies. There’s nothing quite like the satisfaction of creating something delicious from scratch, especially when the results are as spectacular as these. I truly believe that the best recipes are those shared and enjoyed with loved ones, so once you’ve baked your batch, don’t hesitate to share them with friends, family, or even a deserving neighbor. Imagine the smiles you’ll bring! More importantly, I would absolutely love to hear about your experience. Did you add any fun variations? What was your favorite part of making them? Please, share your stories, your tips, and especially your photos in the comments below or tag me on social media. Your feedback and creativity inspire me and our entire baking community. So go on, grab your ingredients, turn on some music, and let’s make some memories – and some unbelievably delicious Double Strawberry Sugar Cookies!
Frequently Asked Questions (FAQs)
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1. Can I use fresh strawberries instead of freeze-dried in this recipe?
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While fresh strawberries are delicious, I highly recommend sticking to freeze-dried for this particular cookie recipe. Fresh strawberries contain a lot of water, which can significantly alter the dough’s consistency, making the cookies spread too much or become soggy. Freeze-dried strawberries provide an intense burst of concentrated strawberry flavor without adding excess moisture, which is key to achieving that perfect chewy texture and vibrant taste. The “double” in Double Strawberry Sugar Cookies specifically refers to the concentrated power of freeze-dried fruit and often a second source like jam or extract, not necessarily fresh pieces in the dough.
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2. How do I store these cookies, and how long do they last?
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To keep your Double Strawberry Sugar Cookies fresh and delicious, store them in an airtight container at room temperature. They will typically stay fresh for about 3-5 days. If you want to extend their shelf life, you can also store them in the refrigerator, where they’ll last for up to a week. Just be sure to let them come to room temperature before serving for the best texture.
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3. Can I freeze the cookie dough or baked cookies?
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Absolutely! Both the dough and the baked cookies freeze beautifully. For the dough, form it into a log, wrap it tightly in plastic wrap, and then foil. You can slice and bake from frozen (adding a minute or two to the baking time) for fresh cookies anytime. For baked cookies, allow them to cool completely, then place them in an airtight freezer-safe container or bag, separating layers with parchment paper. They’ll stay fresh for up to 2-3 months. Thaw at room temperature when you’re ready to enjoy.
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4. My cookies spread too much/not enough – what went wrong?
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Cookie spreading can be affected by a few factors. If your cookies spread too much, your butter might have been too soft (melted) or your oven temperature was too low. Chilling the dough before baking can help prevent excessive spreading. If they didn’t spread enough, your butter might have been too cold, you might have added too much flour, or your oven was too hot. Ensure you’re measuring your flour accurately (by weight is best, or spooned lightly into the measuring cup, not scooped directly from the bag), and your butter is softened, but not melted. An oven thermometer can also help verify your oven’s accuracy.
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5. Can I make these cookies gluten-free or dairy-free?
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While this recipe isn’t specifically formulated as gluten-free or dairy-free, you can often adapt it. For gluten-free, substitute a 1:1 gluten-free all-purpose flour blend that contains xanthan gum. You might need to adjust liquid slightly, as GF flours absorb differently. For dairy-free, use a high-quality plant-based butter substitute (stick form works best) and a dairy-free milk alternative if the recipe calls for any milk. Results may vary slightly in texture and flavor, but it’s definitely worth experimenting!
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6. What kind of strawberry jam/puree should I use for the “double” strawberry effect?
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For the second layer of strawberry flavor, you can use a good quality strawberry jam or a concentrated strawberry puree. If using jam, a good seedless variety works wonderfully. If using puree, ensure it’s reduced to a thicker consistency to avoid adding too much moisture to the dough. Some bakers also use a few drops of natural strawberry extract to boost the flavor without affecting the texture.
Double Strawberry Sugar Cookies
Imagine sinking your teeth into a perfectly baked cookie that encapsulates the very essence of a sun-drenched summer day, bursting with the sweet, yet subtly tart, flavor of ripe strawberries. These Double Strawberry Sugar Cookies are a vibrant celebration of classic comfort, elevated by an abundance of fresh, fruity goodness, making them truly irresistible. Featuring a double dose of strawberry flavor from freeze-dried powder and fresh puree, these cookies offer a deliciously chewy, soft interior with perfectly crisp edges and a visually appealing blush-pink hue, topped with a fresh strawberry glaze.
Ingredients
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2 ½ cups (300g) all-purpose flour, sifted
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1 teaspoon baking powder
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½ teaspoon fine sea salt
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1 cup (226g) unsalted butter, softened
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1 ½ cups (300g) granulated sugar
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1 large egg, room temperature
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2 teaspoons pure vanilla extract
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½ cup (25g) freeze-dried strawberries, crushed to powder
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¼ cup (60ml) fresh strawberry puree (for dough)
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2 cups (240g) powdered sugar, sifted (for glaze)
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¼ cup (60ml) fresh strawberry puree (for glaze)
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½ – 1 tablespoon fresh lemon juice
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Optional: tiny pinch of salt (for glaze)
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Optional: Fresh strawberry slices or freeze-dried strawberry powder (for garnish)
Instructions
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Step 1
Process ½ cup freeze-dried strawberries into a fine powder. Hull and blend 10-12 medium fresh strawberries into a smooth puree. Measure ¼ cup puree for the cookie dough; reserve ~¼ cup for the glaze. -
Step 2
In a medium bowl, whisk together 2 ½ cups sifted all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon fine sea salt. Set aside. -
Step 3
In a stand mixer, cream 1 cup softened unsalted butter and 1 ½ cups granulated sugar on medium-high speed for 3-5 minutes until light, fluffy, and pale. -
Step 4
Reduce mixer speed to low. Add 1 large egg and 2 teaspoons pure vanilla extract; beat until just combined, scraping down bowl sides. -
Step 5
Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix. -
Step 6
Gently fold in the freeze-dried strawberry powder and ¼ cup fresh strawberry puree until evenly distributed and the dough has a beautiful light pink hue. -
Step 7
Gather dough into 1-2 discs, wrap tightly in plastic, and refrigerate for at least 1 hour (preferably 2-3 hours or overnight) to firm up. -
Step 8
Once dough is thoroughly chilled, preheat oven to 375°F (190°C). Line two large baking sheets with parchment paper or silicone baking mats. -
Step 9
Lightly flour a work surface and rolling pin. Roll out one disc of chilled dough to an even ¼ inch thickness. Cut out shapes with cookie cutters and gently transfer to prepared baking sheets, leaving 1-2 inches between cookies. Re-roll dough scraps as needed. -
Step 10
For truly perfect, un-spread cookies, place the baking sheets with cut-out cookies into the refrigerator for another 10-15 minutes before baking. -
Step 11
Bake one baking sheet at a time for 8-12 minutes, or until the edges are lightly set and very slightly golden, but the centers still look soft. Do not overbake. -
Step 12
Remove from oven and let cool on the baking sheet for 5 minutes. Carefully transfer to a wire rack to cool completely. It is crucial that the cookies are 100% cool before glazing. -
Step 13
In a medium bowl, combine 2 cups sifted powdered sugar with the reserved ¼ cup fresh strawberry puree and ½ tablespoon of fresh lemon juice. Whisk until smooth and thick enough to coat the back of a spoon. Adjust consistency with more puree/lemon juice or powdered sugar as needed. Optionally, add a tiny pinch of fine sea salt to enhance flavor. -
Step 14
Once cookies are completely cool, prepare a glazing station with a wire rack over parchment paper. Dip the top of each cookie into the glaze, allowing excess to drip, or spread glaze with a small spatula. Optionally, while the glaze is still wet, garnish with fresh strawberry slices or a sprinkle of freeze-dried strawberry powder. -
Step 15
Allow glazed cookies to set for at least 30 minutes, or until the glaze is firm to the touch. Once set, your Double Strawberry Sugar Cookies are ready to be enjoyed! Store finished cookies in an airtight container at room temperature for up to 3-4 days, or freeze for up to 1 month (ensure glaze is completely set if freezing glazed cookies).
Important Information
Nutrition Facts (Per Serving)
It is important to consider this information as approximate and not to use it as definitive health advice.
Allergy Information
Please check ingredients for potential allergens and consult a health professional if in doubt.
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